Grilled corn on the cob with 3 dressings

(Part of my Summer Sides Series)

There’s something so simple yet nostalgic about corn on the cob — sweet, juicy kernels, a bit of char from the grill, and a dressing that brings it all to life. Here are three dressings you can make in your Vitamix OR by hand to elevate your corn and add beautiful flavour to your summer table.

Perfect for barbecues, long lunches, Christmas menus, or pairing with my Mediterranean Tart and Watermelon Salad.

You will need (serves 4):

• 4 ears of corn, husks removed

• 2 tbsp olive oil, for brushing

• Salt and black pepper

Herb & Lemon Dressing:

• 2 tbsp extra-virgin olive oil

• Juice of ½ lemon

• 1 tbsp finely chopped fresh parsley

• 1 tbsp finely chopped fresh basil or coriander

• 1 garlic clove, whole

• Pinch of salt and black pepper

Method (for blender and no blender)

Vitamix:
Add all ingredients to your small blending cup and pulse until just combined. You want a little texture, not a full purée.

No blender:
Finely chop the herbs and garlic, then whisk everything together in a small bowl.

Creamy Lemon–Garlic “Parmesan” Dip:

Creamy with a savoury “parmesan-style” flavour from nutritional yeast. Beautiful for dipping or drizzling.

Ingredients

• ½ cup Greek yoghurt/vegan yoghurt

• 1 tbsp lemon juice

• 1 small garlic clove

• 1 tbsp nutritional yeast

• 1 tsp olive oil

• Pinch sea salt & pepper

Method:

Vitamix:
Blend on low until smooth and creamy. Scrape down the sides if needed.

No blender:
Grate or finely mince the garlic and whisk everything together until silky.

Smoky Ancho–Paprika Chili Dressing:

A beautiful smoky-sweet drizzle. The ancho keeps it soft and deep, not fiery.

Ingredients

• 2 tbsp olive oil

• 1 tsp lemon juice

• ½ ancho chilli, soaked 10–15 minutes + seeds removed
  (OR ½ tsp smoked paprika + pinch of chili flakes)

• 1 small garlic clove

• ½–1 tsp maple syrup

• Pinch sea salt & black pepper

Method

Vitamix:
Blend everything in your small blending pot until smooth.

No blender:
Use the paprika/chili flake version and whisk together in a bowl.

Method to grill the corn:

• Preheat a grill or barbecue to medium-high. Brush the corn lightly with olive oil and season with salt and pepper.

• Grill the corn, turning every 2–3 minutes, until lightly charred and tender (about 10-15 minutes).

Serve:

• Drizzle a dressing over the hot corn just before serving.

• Optionally, sprinkle a few extra fresh herbs on top for colour and aroma.

Mindful Moment

Before taking a bite, take a breath and notice the colours, textures and aromas in front of you. Eating outside? Feel the warmth of the sun. Eating inside? Let the simplicity of this dish ground you.

Every meal is an opportunity to return to yourself.